High-End Chickens Being Fed Scraps from Fancy Restaurants

If you thought your pet was well fed, wait until you hear about the latest chicken feed experiment. According to the New York Times, a group of renowned chefs and a businesswoman are taking the trendy concept of farm-to-table dining to a whole new level. Instead of giving their birds the usual mix of scraps, D'Artagnan (a company that specializes in top-notch ingredients) has started a new project where fancy restaurants give their high-end scraps to be fed to already expensive French-bred chickens.

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Ariane Daguin, the founder of D'Artagnan, hopes to produce a better-tasting chicken that will ultimately grace the menus of the best restaurants in America. So far the birds have been chowing-down on vegetable peelings and old bread soaked in milk from Manhattan's finest, including Per Se, Daniel, Gramercy Tavern, the Modern, and David Burke Townhouse. "Some of this is nicer stuff than I have to eat when I get home," stated Mike Charles, a poultry expert working on the big experiment. Daguin is also allowing the chefs involved to experiment with the foods they provide the chickens to see if subtle differences in feeding change the ultimate flavor outcome.